Maple Squash Soup with Apple

November 11, 2015 Leave a Comment
Maple Squash Soup with Apple

Maple Squash Soup with Apple

This recipe, Maple Squash Soup with Apple, there are numerous varieties of winter squash to choose from.  All of them tantalizing in this rich buttery soup…pumpkin, acorn, butternut…are just a few.

 

Maple Squash Soup with Apple Recipe

 

Maple Squash Soup with Apple

1 Tbsp. olive oil

1 large onion, coarsely chopped

2 large Granny Smith apples (1 lb.), peeled, cored and cut into chunks

¼ tsp. cinnamon

1/8 tsp. cumin

1/8 tsp. salt

1/8 tsp. black pepper

1 package (12 oz.) frozen winter squash, thawed

2 ½ cups chicken broth

¾ cup 1% milk

¼ pure maple syrup

1 chopped apple

 

In a Dutch oven, heat the oil over medium heat.  Add the onion and apples and cook, stirring often, for 8 minutes or until tender.  Stir in the cinnamon, cumin, salt and pepper.

Add the squash and broth.  Cover and bring to a boil over high heat.  Reduce the heat to low and simmer, covered, stirring occasionally, for 15 minutes.

Puree the soup in batches in a food processor or blender.  Return to the saucepan and stir in the milk and maple syrup.  Bring to a boil over medium heat, stirring often.  Allow it to cool slightly, ladle into bowls and garnish each with a little chopped apple.

 

(Recipe for Maple Squash Soup with Apple, The Sugar Solution, 2006, 2015)

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Carnitas with Orzo and Peppers in Red Mole Sauce

April 8, 2015 Leave a Comment
Carnitas with Orzo and Peppers in Red Mole Sauce

Carnitas with Orzo and Peppers in Red Mole Sauce

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Here’s a tasty way to stretch your grocery dollar.  Pork shoulder roast is combined with orzo, peppers and mole sauce to make a spicy Mexican comfort food.

              Kari Wheaton                                                                   Beloit, Wisconsin

 

Carnitas with Orzo and Peppers in Red Mole Sauce Recipe

 

Carnitas with Orzo and Peppers in Red Mole Sauce

1 boneless pork shoulder butt roast (1 ½ to 2 Lb.), cut into ½ inch cubes

1 ½ tsp. salt, divided

½ tsp. pepper

1 cup uncooked orzo pasta

1 each medium green, sweet red and yellow peppers

2 jalapeno peppers, seeded and chopped

1 medium onion, chopped

1 Tbsp. olive oil

1 cup chicken broth

¼ cup red mole sauce

2 Tbsp. tomato paste

1 cup (4 oz.) quesadilla or Monterey Jack cheese, shredded

 

Place pork in a 15x10x1 inch baking pan, sprinkle with 1 teaspoon salt and ½ teaspoon pepper.  Bake at 325 F. for 1 ½ hours or until tender.

Meanwhile, cook pasta according to package directions; drain and set aside.  In a large skillet, sauté peppers and onion until crisp tender.  In a greased 13x 9 inch baking pan, combine the orzo, peppers and onion.

In a small saucepan, whisk the chicken broth, mole sauce, tomato paste and remaining salt.  Cook and stir until thickened and bubbly.  Pour over orzo and vegetables.  Stir in pork; sprinkle with cheese.  Cool.  Cover; may be frozen for up to 3 months.

To use frozen carnitas: Thaw in refrigerator overnight.  Remove from the refrigerator 30 minute before baking.  Cover and bake at 350 F. for 35-40 minutes or until heated through.  Uncover; broil 3-4 inches from the heat for 4-5 minutes or until cheese is lightly golden.        5 servings

 

(Recipe for Carnitas with Orzo and Peppers in Red Mole Sauce was in www.tasteofhome.com, 2015)

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Wild Rice Soup

January 18, 2015 Leave a Comment

 

Wild Rice Soup

Wild Rice Soup

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

As the oldest of eight girls growing up on the farm, I began cooking at an early age!  This soup, which I first had at my sister’s house, brings my compliments no matter where I serve it.

Elienore Myhre                                                                 Balaton, Minnesota

 

Wild Rice Soup Recipe

 

Wild Rice Soup

1/3 cup uncooked wild rice

1 Tbsp. canola oil

1 quart water

1 medium onion, chopped

1 celery rib, finely chopped

1 medium carrot, finely chopped

½ cup butter

½ cup flour

3 cups chicken broth

2 cups half-and-half cream

1//2 tsp dried rosemary, crushed

1 tsp. salt

 

In a medium saucepan, combine the rice, oil and water; bring to a boil.  Reduce heat; cover and simmer for 30 minutes.

Meanwhile, in a Dutch oven, cook the onion, celery and carrot in butter until vegetables are almost tender.  Stir in flour until blended; cook and stir for 2 minutes.  Slowly stir in broth and undrained rice.  Bring to a boil; cook and stir for 2 minutes or until slightly thickened.  Reduce heat; stir in the cream, rosemary and salt.  Simmer, uncovered, for about 20 minutes or until rice in tender.         8 serving

 

(Recipe for Wild Rice Soup was in www.tasteofhome.com, 2015)

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Turkey Chowder

November 30, 2014 Leave a Comment
Turkey Chowder

Turkey Chowder

 

I found this recipe for Turkey Chowder, in “The Everything Soup Cookbook”, this book has 300 mouthwatering recipes.  It’s one way to use up your leftover turkey.

Turkey Chowder Recipe

Turkey Chowder

1 onion

2 stalks celery

1 green bell pepper

3 carrots

3 russet potatoes

2 Tbsp. butter

2 cups chicken broth

3 cups cooked turkey, cubed

1 cup corn kernels

3 cups milk

¾ tsp. thyme

Salt and pepper

Fresh chopped parsley

 

Thinly slice the onions and celery, chop the bell pepper, slice the carrots and dice the potatoes.

In a soup pot, heat the butter on medium heat.  Add the onion and green pepper, sautéing for 4 minutes.  Add the broth and the carrots, bring to a boil, reduce to a simmer, and cook for 5 minutes more minutes.

Add the potatoes and celery, simmering the mixture for an additional 12minutes.

Stir in the turkey, corn kernels, milk and thyme; salt and pepper to taste.  Heat gently, but thoroughly.  Garnish with parsley and serve.

** For the chicken broth I use Fat Free and Lower Salt (50% less sodium).

 

(Recipe for Turkey Chowder was in The Everything Soup Cookbook, 2002,  2014)  

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Apple Chicken and Rice

September 14, 2014 Leave a Comment

 

Apple Chicken and Rice

Apple Chicken and Rice

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

 www.tasteofhome.com

 

The first time that we tried this lightly sweet chicken, I knew that I would be making it for a long time to come.  This recipe is Diabetic Friendly!!

             Nadene MacLeod                                                            Springfield, Massachusetts

 

Apple Chicken and Rice Recipe

Apple Chicken and Rice

1 lb. boneless skinless chicken breast, cut into 1 inch cubes

2 Tbsp. butter, divided

1 package (6 oz.) chicken flavored rice mix

1 ¼ cups water

½ cup chicken broth

½ cup apple juice

1 medium apple, chopped

1 cup sliced fresh mushrooms

½ cup chopped onion

¼ cup dried cranberries

 

In a large skillet, cook chicken in 1 tablespoon butter, until juices run clear; remove and keep warm.  Set seasoning packet from rice mix aside.  In the same skillet; sauté rice mix in remaining butter for 5 minutes or until golden brown.

Add the water, broth, apple juice, apple, mushrooms, onions, cranberries and contents of rice seasoning packet; bring to a boil.  Reduce heat; cover and simmer for 15-20 minutes or until is tender, stirring occasionally.  Return chicken to the pan; heat through.        4 servings

 

(Recipe for Apple Chicken and Rice was on www.tasteofhome.com, 2014)

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Chicken Wild Rice Soup

April 5, 2014 Leave a Comment
Chicken Wild Rice Soup

Chicken Wild Rice Soup

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I’m originally from Minnesota, where wild rice grows in abundance and is very popular in recipes.  To save time, I cook the chicken and wild rice and cut up the vegetables the day before.

          Virginia Montmarquet                                                                 Riverside, California

 

Chicken Wild Rice Soup Recipe

Chicken Wild Rice Soup

2 quarts chicken broth

½ lb. fresh mushrooms, chopped

1 cup finely chopped celery

1 cup shredded carrots

½ cup finely chopped onion

1 tsp. chicken bouillon granules

1 tsp. dried parsley flakes

¼ tsp. garlic powder

¼ tsp. dried thyme

¼ cup butter, cubed

¼ cup flour

1 can (10 ¾ oz.) condensed cream of mushroom soup, undiluted

½ cup dry white wine or additional chicken broth

3 cups cooked wild rice

2 cups cubed cooked chicken

In a large saucepan, combine the first nine ingredients.  Bring to a boil.  Reduce heat; cover and simmer for 30 minutes.

In a Dutch oven, melt butter; stir in flour until smooth.  Gradually whisk in broth mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Whisk in soup and wine.  Add rice and chicken; heat through.          14 servings  (3 ½ quarts)

 

(Recipe for Chicken Wild Rice Soup was on www.tasteofhome.com, 2014)

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Carrot Raisin Couscous

March 12, 2014 Leave a Comment
Carrot Raisin Couscous

Carrot Raisin Couscous

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

The addition of golden raisins adds a slightly sweet flavor to this unique side dish featuring both couscous and carrots.  This recipe is Diabetic Friendly!

          Jordan Sucher                                                                   Brooklyn, New York

 

Carrot Raisin Couscous Recipe

Carrot Raisin Couscous

1/3 cup port wine or chicken broth

1/3 cup golden raisins

1 medium onion, chopped

3 Tbsp. olive oil, divided

1 package (10 oz.) couscous

2 cups chicken broth

¼ tsp. salt, divided

¼ tsp. pepper, divided

4 medium carrots, julienned

1 Tbsp. sugar

1 tsp. molasses

In a small saucepan, heat wine until hot.  In a small bowl, soak raisins in wine for 5 minutes.  Drain raisins, reserving wine.

In a large saucepan, sauté onion in 1 tablespoon oil until tender.  Stir in couscous.  Cook and stir until lightly browned.  Stir in broth, raisins and half of the salt and pepper.  Bring to a boil.  Cover and remove from the heat.  Let stand for 5 minutes; fluff with a fork.

In a small skillet, sauté carrots in remaining oil until crisp-tender.  Combine the sugar, molasses, reserved wine and the remaining salt and pepper.  Stir into carrots; heat through.

In a large bowl, combine couscous mixture and carrots; toss to combine.         10 servings

 

(Recipe for Carrot Raisin Couscous was on www.tasteofhome.com, 2014)

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Slow Cooker Pasta e Fagioli

March 7, 2014 Leave a Comment

 

Slow Cooker Pasta e Fafioli

Slow Cooker Pasta e Fagioli

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This is my favorite soup to make because it’s so flavorful, hearty and healthy.  I have served this hearty dish to guests and received many compliments.  The soup will be thick, but delicious.

         Penny Novy                                                                     Buffalo Grove, Illinois

 

Slow Cooker Pasta e Fagioli Recipe

Slow Cooker Pasta e Fagioli

1 lb. ground beef

1 medium onion, chopped

1 carton (32 oz.) chicken broth

2 cans (14 ½ oz. each) diced tomatoes, undrained

1 can (15 oz.) white kidney or cannellini beans, rinsed and drained

2 medium carrots, chopped

1 ½ cups finely chopped cabbage

1 celery rib, chopped

2 Tbsp. minced fresh basil or 2 tsp. dried basil

2 garlic cloves, minced

½ tsp. salt

½ tsp. pepper

1 cup ditalini or other small pasta

Grated Parmesan chess, optional

 

In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender; drain.

Transfer to a 4 or 5 quart slow cooker.  Stir in the broth, tomatoes, beans, carrots, cabbage, celery, basil, garlic, salt and garlic.  Cover and cook on LOW for 7-8 hours or until vegetables are tender.

Stir in pasta.  Cover and cook on high 30 minutes longer or pasta is tender.  Sprinkle with cheese.

8 servings

 

(Recipe for Slow Cooker Pasta e Fagioli was on www.tasteofhome.com, 2014)

 

 

 

 

 

 

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Crown Pork Roast with Apple-Cranberry Stuffing

December 17, 2013 Leave a Comment
Crown Pork Roast with Apple-Cranberry Stuffing

Crown Pork Roast with Apple-Cranberry Stuffing

 

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

For something different this holiday season, give your guest the royal treatment by serving this impressive pork roast.  The fruity stuffing doubles as a side dish.

Donna Goutermont                                                                        Juneau, Alaska

 

Crown Pork Roast with Apple-Cranberry Stuffing Recipe

Crown Pork Roast with Apple-Cranberry Stuffing

2 tsp. salt

1 tsp. pepper

1 tsp. dried sage leaves

1 pork crown roast (14 ribs and about 9 Lbs.)

Stuffing:   ½ cup butter, cubed

1 large onion, chopped

1 celery rib, chopped

2 medium apples, peeled and chopped

½ cup dried cranberries

1 ½ tsp. minced fresh thyme or ½ tsp. dried thyme

½ tsp. salt

½ tsp. pepper

8 cups soft whole grain bread crumbs

½ cup chicken broth

Combine the salt, pepper and sage.  Place roast, rib ends up, in a large shallow roasting pan; sprinkle with salt mixture.  Cover ribs ends with foil.  Bake, uncovered, at 350 F. for 1 ½ hours.

For stuffing, melt butter in a large skillet.  Add onion and celery; sauté until tender.  Transfer to a large bowl; stir in the apples, cranberries, thyme, salt and pepper.  Add bread crumbs and toss to coat.  Stir in broth.

Carefully spoon stuffing into center of roast.  Bake 45-60 minutes longer or until a meat thermometer reads 145 F.  Transfer to a warm serving platter.  Remove foil.  Let roast stand for 15 minutes.  Cut between ribs to serve.              14 servings

 

(Recipe for Crown Pork Roast with Apple-Cranberry Stuffing was on www.tasteofhome.com, 2013)

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Cheddar Chicken Potpie

December 13, 2013 Leave a Comment
Cheddar Chicken Potpie

Cheddar Chicken Potpie

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

Cheddar soup is one of my favorites, but it’s a bit too rich for my husband’s tastes.  So, by changing the ingredients a little, I came up with a variation of potpie we both enjoy.  If I’m in a hurry and don’t have the time this takes to bake, I’ll leave off the crust, add extra milk and serve it as a chowder.

      Sandra Cothran                                                             Ridgeland, South Carolina

 

Cheddar Chicken Potpie Recipe

Cheddar Chicken Potpie

Crust:   1 cup flour

½ tsp. salt

5 Tbsp. cold butter, cubed

3 Tbsp. cold water

Filling:   1 ½ cups chicken broth

2 cups peeled cubed potatoes

1 cup sliced carrots

½ cup sliced celery

½ cup chopped onion

¼ cup flour

1 ½ cups milk

2 cups (8 oz.) shredded sharp cheddar cheese

4 cups cubed cooked chicken

¼ tsp. poultry seasoning

Salt and pepper to taste

For crust, in a small bowl, combine flour and salt.  Cut butter in flour until mixture resembles coarse crumbs.  Gradually add the water, mixing gently with a fork.  Gather into a ball.  Cover with plastic wrap and chill at least 30 minutes.

For filling, place broth in a Dutch oven; bring to a boil.  Add vegetables.  Reduce heat; simmer 10-15 minutes or until vegetables are tender.

In a small bowl, combine flour and milk; stir into broth mixture.  Cook and stir over medium heat until slightly thickened and bubbly.  Stir in cheese, chicken, poultry seasoning, salt and pepper.  Heat until cheese melts.  Spoon into a 10 inch (2 ½ to 3 qt.) casserole.  Set aside

On a lightly floured surface, roll crust to fit top of casserole, trimming edges as necessary.  Place on casserole over filling; seal edges.  Make several slits in center of crust for steam to escape.

Bake at 425 F. for 40 minutes or until golden brown.             6 servings

 

(Recipe for Cheddar Chicken Potpie came from Taste of Home (tasteofhome.com)

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